Sunday, July 1, 2012

Chicken & Pesto Spaghetti Pie

We made a variation of our normal Spaghetti Pie the other day. This version is a bit healthier, since it doesn't have pepperoni or Alfredo sauce.

Here's what you need: 
1 lb boneless skinless chicken breast or tenderloins
1/2 box of spaghetti
1/2 cup of pesto (more or less to your taste)
2 cups of shredded mozzarella
Grated Parmesan
1 Tbsp olive oil
Kosher salt & black pepper

Here's what you do:
Clean your chicken and dice into bite-sized pieces.

Start your water boiling for your spaghetti.

Heat a skillet over medium heat, add the olive oil and the chicken. Coat the chicken with a bit of salt and pepper.

Let that cook until the juices of the chicken run clear. Scoop onto a plate lined with paper towels and set aside.

When your water boils, add your spaghetti and cook to al dente. It will continue cooking in the oven, so you don't want it really mushy.

Drain your pasta and put in a large bowl. Add the pesto and stir to coat thoroughly. If it seems really stiff, add a little olive oil to the pasta as well.

Once coated, put half of the spaghetti mixture in a greased casserole dish.

Add half of the chicken.

Then, add half of the shredded mozzarella. Sprinkle some grated Parmesan over that.

Repeat this process for the second half of the dish.

Bake for 20-25 minutes, or until the cheese starts to brown.